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Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add gnocchi and cook, stirring often, until plumped and starting to
brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook,
stirring, over medium heat, for 2 minutes. Stir in garlic and water.
Cover and cook until the onion is soft, 4 to 6 minutes. Add chard
(or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer. Stir in
the gnocchi and sprinkle with mozzarella and Parmesan. Cover and
cook until the cheese is melted and the sauce is bubbling, about 3
minutes.
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